… is
definitely a learning curve for both the student and the parent. As
a student it's probably mixed feelings – “yippee freedom - do as
I please” to the realisation - nay horror, that the production of
food and laundry isn't the work of the respective fairies! As a
parent it's resisting the temptation to phone or message every day or
even “I was just passing and thought I'd pop in to see how you
were” despite the fact that it's a 150mile round trip!
If you took my advice and invested in a slow cooker, here's another
vital recipe, requiring no expertise at all other than may be knowing
the difference between a teaspoon and a tablespoon measure – might
be an idea to add a set of measuring spoons to the essential kit
list.
Pulled
chicken
4
large chicken breasts
2
tbsp Worcester sauce
½
tsp chilli
pinch
of cayenne
250ml
tomato ketchup
2
tbsp Dijon mustard
2
tsps lemon juice
1
garlic clove, crushed or 1 tsp garlic paste
125ml
maple syrup
Place
the chicken breasts in a slow cooker – low setting. Place the
remaining ingredients in a bowl and mix until well blended.
Pour
over the chicken and cook for 6 hours. Shred with two forks and cook
for a further 30 minutes.
Serve the chicken and sauce in brioche buns - aka slider rolls or
burger buns if preferred, with coleslaw.
Alternatively you can buy individual bags of frozen rice that can be
microwaved in 2/3 minutes.
The
ingredients for the marinade are easy to stash staples, some of which
you've already got on your “suitable for a
small space” list
– even lemon juice is available in small bottles!
I've made this many times and there's plenty of marinade to cook 6
chicken breasts – great economy – leftovers can be frozen –
you'll be lucky!
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